Oxtail 155 for 48 hours.
Stuffed inside leftover mushroom risotto with some mozzarella. Dipped in egg wash and then panko bread crumbs and deep fried. Played with roasted red pepper purée and finished with grated Parmesan cheese.
Roasted red pepper purée:
2 red peppers, baked at 500 for 40 min, turning 1/4 turn every 10 min. Peel, blend the flesh with 1/4 cup olive oil and salt to taste.
by SaberX0000
3 Comments
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Let me tell you a story about what is lovingly referred to as The Douche Smoosh. That’s the technique of taking a spoonful of puree and slapping it down on a plate both the ways shown here.
Long ago, 1998ish, a French chef named Michel Bras made beautiful emulsified purées as sauces for his dishes. These were delicate balances of fat, water based emulsions made by putting a soft veg in a high speed blender. He would take them to such an extreme that they could easily break (and leak liquid onto the plate as seen in these pics) if not made properly.
In order to assure the purées weren’t broken before serving, chefs would take a sample and smear it on a plate or counter. The smear would work well to show a gradient of puree and expose any separation that could lead to a broken sauce.
This was done so often the chef decided to make it a part of his plating. Basically saying my purées are so good I am willing to plate it in a way that showcases it to my guests.
Yet here we are.
Where’s the money shot??